Kombu Tsukudani (Simmered Kombu) Recipe
Tsukudani commonly refers to seafood, meat, vegetables, or seaweed simmered in soy sauce, sugar, and mirin. It’s usually eaten with steamed rice as a flavoring agent.
Keywords
- Easy
- Low-Fat
- Peanut-Free
- Tree Nut-Free
- Dairy-Free
- Stove
- Advanced
- Low Salt
- Quick
- Egg-Free
- Nut-Free
- Tomato-Free
- Low-Sugar
- Pescatarian
- Asian
- Lunch
- Fish & Seafood
- Snack
- Shellfish-Free
- Dinner
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.sidechef.com.
Cooking tools:
- Canning pot
- Mason jar
- Refrigerator
- Mixing bowl
- Saucepan
- Stove
Ingredients
- 50 grams Kombu
- 200 milliliters Dashi Moto Soup Stock Base
- 1 tablespoon Mirin
- 1 teaspoon Rice Vinegar
- 1 1/2 tablespoon Light Soy Sauce
- 1/2 tablespoon Dark Soy Sauce
- 1 teaspoon Maple Syrup
- 1 Dried Red Chili Pepper
- 1/2 teaspoon Sesame Seeds
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Foryoueats: Kombu Tsukudani (Simmered Kombu)
foryoueats.com
RECIPE: Konbu Tsukudani (Simmered Kelp) – Kokoro Care
kokorocares.com
Kombu Tsukudani: Deliciously Reusing Leftover Kombu from Dashi
akanecuisine.com
Makombu Tsukudani (Pickled Seaweed)
saveur.com
Slow Cooked Kombu Beans - Kombu Seaweed Recipes
kurakonusa.com
Tsukudani (Pickled Nori)
saveur.com
Kombu Onigiri (Kelp Tsukudani Rice Balls)
foodaciously.com
Tai Kombu-mushi Recipe (Steamed Sea Bream on Kombu Seaweed)
cookingwithdog.com